An agave-sweetened vanilla cupcake topped with gluten-free, soy-free “buttercream” frosting.  Very chocolatey, light and irresistible.

 

 

These recipes will appear in my upcoming cookbook, Sweet Freedom, scheduled for publication in early 2009. To receive an email when the book is available, please click on “Sign Up to Order” at right, or email sweetfreedomcookbook@gmail.com

Advertisements

lemonbundtside

 Light, intensely lemony with a generous sprinkle of poppyseeds.

lemonbundtinside1

While it’s impressive enough for guests and can feed a crowd, this is also a great cake to have on hand at home when you feel like  a snack.

This recipe will appear in my upcoming cookbook, Sweet Freedom, scheduled for publication in early 2009. To receive an email when the book is available, please click on “Sign Up to Order” at right, or email sweetfreedomcookbook@gmail.com .

My Mother’s Cheesecake

March 4, 2009

 Light, lemony “cheesecake” filling in a cookie crust and criss-cross cookie topping.  This is my adaptation of a classic homemade cheesecake my mom used to make.

momcheesecake

This recipe will appear in my upcoming cookbook, Sweet Freedom, scheduled for publication in early 2009. To receive an email when the book is available, please click on “Sign Up to Order” at right, or email sweetfreedomcookbook@gmail.com . The recipe is also published here.

 

Berry Crumble Cake

January 3, 2009

This moist, crumble-topped cake is a perfect combination of berries and coffee cake:  substantial enough for a brunch table or quick breakfast bite, but also impressive enough for a dessert served to guests.  The marriage of the juicy berries dotted throughout the cake and cinnamon-oat topping is a winning combination.

berrycrumble.jpg

This recipe will appear in my upcoming cookbook, Sweet Freedom, scheduled for publication in early 2009. To receive an email when the book is available, please click on “Sign Up to Order” at right, or email sweetfreedomcookbook@gmail.com

A cheesecake topping over rich, fudgy brownie base. . . I’ll take 101 of these, please.

This recipe will appear in my upcoming cookbook, Sweet Freedom, scheduled for publication in early 2009. To receive an email when the book is available, please click on “Sign Up to Order” at right, or email sweetfreedomcookbook@gmail.com .

This cake is light and airy, yet moist and substantial, filled with healthy ingredients.  

With a hint of spice and not-too-sweet taste, this is perfect frosted with a creamy frosting, or just plain–even straight from the pan. 

This recipe will appear in my upcoming cookbook, Sweet Freedom, scheduled for publication in early 2009. To receive an email when the book is available, please click on “Sign Up to Order” at right, or email sweetfreedomcookbook@gmail.com .

Cinnamon Walnut Coffee Cake

September 29, 2008

Perfect for brunch or even breakfast, this heavenly cake boasts a swirl of cinnamon and nut filling throughout, as well as crumbled on top of the cake.

This fragrant cake will keep for several days in the refrigerator. . . if it lasts that long.

This recipe will appear in my upcoming cookbook, Sweet Freedom, scheduled for publication in early 2009. To receive an email when the book is available, please click on “Sign Up to Order” at right, or email sweetfreedomcookbook@gmail.com .